Whole-Wheat Pasta with Pancetta, Greens & Garlic

Whole wheat pasta does best with robust flavors that stand up to its hearty texture. In this pasta dish, pancetta, red pepper flakes, and garlic give zip to a quick saute of watercress sprigs and tiny tomatoes.

Bring a large pot of well-salted water to a boil. Meanwhile, chop the garlic, sprinkle with 1/2 tsp. salt, and mash to a paste with the flat side of a chef's knife. Set aside.

Cook the pasta according to the package directions until al dente. Reserve about 1/3 cup of the cooking water, drain the pasta in a colander, and return to the pot.

While the pasta cooks, heat the oil in a 12-inch cast-iron or nonstick skillet over medium heat until hot. Add the pancetta and cook, stirring frequently, until the fat is rendered, 4 to 6 minutes. Stir in the garlic and pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the tomatoes and cook, stirring frequently, until softened, 3 to 5 minutes. Remove the skillet from the heat and add the watercress; stir until wilted, 1 to 2 minutes.

Add the watercress mixture and pecorino to the pasta. Stir to combine, adding the reserved water 1 Tbs. at a time as needed to moisten. Season to taste with more salt and serve.

user reviews

made it?

by valcot, 6/24/2014This was very quick and easy to make, 15 minutes after putting the spaghetti in the boiling water, my wife and I were sitting down to enjoy something which has become a firm favourite of ours. A doddle to cook!

by karenlovefood, 1/18/2012This was a delicious recipe! Quick and easy and super flavorful. I would consider substituting spinach for the watercress and adding a few other veggies like squash. It was a little spicy for my younger son, but perfect for the rest of the family. Definitely going in my weeknight meal recipe circulation!

by scottmmm, 4/25/2009Simple, healthy and flavorful. Perfect for a weeknight meal.